I tried Gordon Ramsay's 10-minute steak sandwich recipe. It was delicious but took me almost an hour to make.

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a day ago

To start, I gathered my ingredients, which included two types of lettuce and many different sauces.
Gathering ingredients was surprisingly tricky, as Ramsay didn't always specify how much of each ingredient I would need in his video.
I ended up buying a pound of steak, one large red onion (he used two small ones in his video), and two large portobello mushrooms.
I substituted the suggested bavette cut for the very similar flank steak, and grabbed arugula instead of watercress, but kept the rest of the ingredients the same.
I also took stock of the cookware and kitchen gadgets I needed. I didn't have a grill pan for my stovetop, so I used two cast iron skillets instead.
I cut the Ciabatta bread in half and prepped it according to Ramsay's instructions.
I poured a generous amount of olive oil on the bread and sprinkled it with a healthy serving of salt, pepper, and red-pepper flakes.
Meanwhile, I heated up both cast iron skillets and put half of the bread in each skillet (since it was too big to fit in one). Copying Ramsay's technique, I used a bowl to push the bread down and help it sear.
As the bread was toasting, I seasoned the steak with salt and pepper.
While I was prepping the steak, the bread began to burn.
As much as I love steak, I don't usually make it at home because I'm scared of overcooking it — but it turns out that I had to worry about other ingredients getting overcooked, too.
I turned to pull my sandwich bread off the cast iron skillet — and realized one was almost burned in places while the other had the perfect golden shade. I was annoyed at myself for not checking it sooner, but I'd been busy prepping the steak.
Once the bread was done, I added the steak to one of the skillets.
After the steak was perfectly seasoned, I added some oil to the skillet and started cooking the beef.
I then combined portobello mushrooms and onions in the other skillet.
Next, I created the glaze.
I started working on the glazing sauce, which is made from a combination of Tabasco and Worcestershire sauce.
Using a brush, I began painting the steaks and the veggies with the mixture to create a glaze.
After glazing the steak and veggies, I created the second sauce.
For the second sauce, which is used for drizzling and spreading, Ramsay said to mix 2 teaspoons of mayo, a teaspoon of Dijon mustard, and a tablespoon of Worcestershire sauce.
The resulting color and flavor were mostly that of Worcestershire sauce, so I added more mayo until the sauce resembled the one in the video.
When the steak looked done, I added Guinness to both pans.
Although the instructions said to assemble the sandwich next, the steak looked like it was done. So, I skipped ahead and added Guinness to both the steak and the veggies.
Ramsay didn't specify how much Guinness to put in, and I think I may have added too much because the liquid didn't burn off quickly.
After letting them simmer in the beer for about five minutes, I took the steak and veggies off the stove to rest.
Next, I finally started assembling the sandwich.
I brushed the sandwich with the mayo mixture, added a layer of peppery arugula and crunchy lettuce, and seasoned it with salt and pepper, per Ramsay's suggestion.
After that, I cut the steak against the grain and was pleased to see that although it wasn't as pink as I normally liked, it wasn't dry, either.
Trying Ramsay's layering method, I drizzled more sauce, added the whole portobello mushrooms, and then put the sliced steak on top of that.
Another drizzle of sauce and some sprinkles of blue cheese later, I was ready to put the top of the sandwich on and cut it in half to serve.
The sandwich was delicious, but getting all the different layers in each bite was hard.
This was the first time I'd ever made a steak sandwich, and I was happy that it wasn't tough and chewy when I bit into it.
Every ingredient really seemed intentional and had complementing flavors. The Worcestershire, blue cheese chunks, and dijon went well with the grilled meat and mushrooms. The fresh and peppery greens added some crunch to the sandwich.
I'm a big fan of red onion, and I think I'd add some more if I were to make this again, as it was hard to get every ingredient into each bite.
A surprising star of the show was the red-pepper flakes on the bread, which added a delicious yet subtle heat to the meal.
Labeling this as a 10-minute sandwich makes it seem deceptively low-effort, but I still enjoyed it.
The recipe was pretty hands-on and stressful, as all the ingredients needed to be cooked in a particular order and, in some cases, at the same time. Taking too long on one step could lead to a component getting overcooked.
In addition, Ramsay didn't really give exact timing for each step, so it was hard to know when things were "done." An experienced cook might have a better idea of timing, but I'd recommend avoiding multitasking if you're less experienced.
Overall, it ended up taking me 50 minutes to make this sandwich instead of 10, but I'm still really happy with how the finished product turned out.
Each ingredient added a delicious pop of flavor, and it wasn't as expensive to make at home as I'd anticipated. I spent a little under $50 for all the ingredients and had plenty left over for additional tries.
One sandwich was more than enough for two people, so I'll definitely be trying to recreate this meal again. Next time, however, I'll hopefully nail the steak and bread a little better.